Print

Crispy Potato Salad with Herbed Greek Yogurt Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This bold twist on a classic features golden, crispy potatoes tossed in a creamy, tangy Greek yogurt dressing packed with fresh dill, scallions, and parsley—perfect for backyard BBQs or picnic spreads.

Ingredients

Units Scale
  • 2 lbs baby potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional, for extra creaminess)
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 2 scallions, thinly sliced
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss halved baby potatoes in olive oil, salt, and black pepper. Spread them cut-side down on the baking sheet.
  3. Roast for 25–30 minutes or until golden and crispy, flipping halfway through for even browning.
  4. While the potatoes are roasting, whisk together the Greek yogurt, optional mayonnaise, dill, parsley, lemon juice, scallions, garlic, and salt and pepper in a large bowl.
  5. Once the potatoes are roasted and slightly cooled, toss them in the creamy herbed dressing until evenly coated.
  6. Serve warm or chilled, garnished with extra herbs and scallions if desired.

Notes

  • For extra crispiness, avoid overcrowding the potatoes on the baking sheet.
  • This salad can be made ahead and served chilled or at room temperature.
  • Add a dash of smoked paprika or crushed red pepper for a flavor kick.

Nutrition

Find it online: https://yumfoodusa.com/crispy-potato-salad/